Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 2 crisps

　　2 tablespoons shelled salted pistachios

　　2 tablespoons sugar

　　1 (17- by 12-inch) phyllo sheet, thawed if frozen

　　2 tablespoons unsalted butter, melted

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Finely grind pistachios in an electric coffee/spice grinder, then stir in sugar.

　　

Step 3

Cut phyllo sheet crosswise into 3 equal pieces, then stack pieces between wax paper and cover stack With a lightly dampened kitchen towel. Arrange 1 piece of phyllo on a parchment-paper-lined baking sheet and brush with some butter. Sprinkle with half of pistachio sugar and top with another piece of phyllo. Brush phyllo with some butter and sprinkle with remaining pistachio sugar. Top with remaining piece of phyllo, pressing down gently, and brush with some butter. Chill stack 10 minutes.

　　

Step 4

Using rim of a ramekin as a guide, cut out 2 (4-inch) rounds with a sharp paring knife and discard scraps. Cover rounds with a piece of parchment and bake in middle of oven until golden, about 10 minutes. Cool crisps on baking sheet on a rack.

　　Cooks' note:

　　Crisps may be baked 3 days ahead and kept in an airtight container at room temperature.